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Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
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